Sole Meuniere
A French classic of delicate sole fillets dredged in flour and pan-fried in butter, finished with a beurre noisette and fresh lemon sauce. Simple, elegant, and on the table in under 20 minutes.
Ingredients
- 16 oz sole fillets (or flounder), patted dry
- 1/3 cup all-purpose flour
- 4 tbsp unsalted butter (for cooking)
- 4 tbsp unsalted butter (for the sauce)
- 1 lemon, juiced
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 tbsp capers, drained
- 1 tsp kosher salt
- 1/2 tsp white pepper, freshly ground
- 4 wedges lemon wedges (for serving)
Instructions
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1
Season 16 oz sole fillets (or flounder) (patted dry) on both sides with 1 tsp kosher salt and 1/2 tsp freshly ground white pepper. Spread 1/3 cup all-purpose flour on a plate and dredge each fillet lightly on both sides, shaking off excess.
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2
Heat a large skillet over medium-high heat until hot. Add 4 tbsp unsalted butter (for cooking). When the foam subsides and the butter is lightly golden, add the sole fillets in a single layer.
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3
Cook the sole undisturbed for 2 minutes until golden on the first side. Gently flip and cook for 1-2 minutes more until opaque and the internal temperature reaches 145°F (63°C). Transfer to warmed plates.
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4
Working quickly, add 4 tbsp unsalted butter (for the sauce) to the same pan. Swirl over medium heat until it turns nutty and brown, about 1-2 minutes. Add 2 tbsp drained capers and stir for 30 seconds.
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5
Remove from heat and squeeze 1 juiced lemon into the pan — it will sizzle. Stir in 2 tbsp finely chopped fresh flat-leaf parsley.
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6
Immediately pour the beurre noisette over the sole fillets. Serve at once with 4 wedges lemon wedges (for serving).